Recipe for Spicy Shrimp with Soy Sprouts and Zucchini Balls

Thaw the shrimp and remove any remaining shell if there is one. Pat the shrimp dry with paper towels.

In a saucepan, melt 10 grams of butter, and when it is frothing, add the spices. Let cook for 30 seconds, then add the concentrate followed by the bisque, fill the container halfway with water, and add it to the saucepan. Let it simmer for 5 minutes over low heat.

In the meantime, melt the remaining butter in a pan and sauté the shrimp, seasoning with salt and pepper. Add the shrimp to the bisque and let it simmer for another 5 minutes.

Wash the zucchini and dry it. Scoop out balls of zucchini using a melon baller. Sauté them in the pan used for cooking the shrimp until they are tender. Add the bean sprouts to color them.

To finish the plating: Pour a ladle of shrimp onto the plates. Add some zucchini balls. In the center, place a bit of bean sprouts. Give a few turns of a pepper mill. Add some sprigs of dill.